| 摘要 |
PURPOSE:To obtain the title food rich in dietary fiber and having health- improving effect by incorporation of ground vegetables together with soybeans during the production of ground soybean juice in soybean curd production. CONSTITUTION:(A) Soybeans softened through immersion in water and (B) finely chopped vegetables such as carrot, spinach or edible wild herbs are put into a soybean grinder to make ground soybean juice. This juice is then boiled and separated from bean-curd refuse, and the resultant soybean milk is cooled. A coagulant is then added to the soybean milk followed by packing in a container and then packaging. Thence, the soybean milk thus packaged is heated and solidified, thus giving the objective soybean curd. |
